Shredded Brussels Sprouts Salad with Bacon and Honey Mustard Dressing

Course Salad
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 4 small salads/sides


  • 16 ounces brussels sprouts stem removed
  • 5 ounces bacon
  • 1 ounce parmesan shredded
  • 1 ounces pine nuts
  • 3 tablespoons olive oil
  • 3 teaspoons dijon mustard
  • 3 teaspoons whole grain mustard
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons pepper


  1. Cook bacon in pan until crispy. Let cool and chop into small pieces. Drain pan and wipe clean.
  2. Toast pine nuts in pan over medium-high heat for 3-5 minutes until fragrant and slightly toasted.
  3. Shred the brussels either in a food processor or by slicing them into thin strips with a very sharp knife.
  4. In a small bowl whisk together the olive oil, dijon mustard, whole grain mustard, apple cider vinegar and pepper.
  5. Combine brussels, bacon, pine nuts and shredded parmesan in a large bowl. Toss together with the honey mustard dressing.